Breakfast cake with spicy peach sauce

Breakfast Cake
Lindsay Walden
½ cup butter
1 ½ cup brown sugar
2 teaspoon vanilla
3 eggs separated
2 cups whole wheat flour
3 teaspoons baking powder (equals 1 tablespoon)
½ teaspoon salt
1 cup milk

Whip egg whites and set aside. Cream butter and brown sugar; then add vanilla. Add yokes one at a time, and beat after each one. Add all dry ingredients with water alternately. Fold in egg whites last after everything is mixed.

Bake in greased and floured 8 x 12 cake glass wear at 350˚F for 30 to 35 minutes or until toothpick comes out clean.


Spicy Peach Sauce
Lindsay Walden
2 ½ can sliced peaches or 1 29 oz can (1 lb. 13 oz)
1/3 cup sugar
¼ teaspoon salt
2 tablespoons corn starch
1 tablespoon butter
¼ teaspoon nutmeg

Drain peaches and set peaches aside. Rinse can with ½ cup water. Heat juice and water to boil in a pan. Combine sugar, salt, and cornstarch and mix together; then stir into boiling juice. Cook for five minutes, remove from heat, add butter and nutmeg, and stir in peaches.
Cut cake and put on plate; top with peaches; and add whipping cream, if desired.